Harry Bissett's menu

Soup of the Day

chef's daily special

HBNOC Seafood Gumbo

Creole file gumbo with a variety of fresh seafood

VSOP French Onion Soup

hearty beef broth with lots of onions, croutons, and provolone cheese

Sherry Crab Bisque

rich cream and sherry broth with red and green bell peppers

Soups 1-1-1

three demitasses with seafood gumbo, sherry crab bisque, and soup du jour

Soup, Salad, and French Bread

Soup and 1/2 Sandwich

cup of soup and choice of half sandwich, sandwich choices include shrimp, oyster, crawfish or roast beef Po Boy. Croque monsieur or bronzed chicken club

Soup and 1/2 Sandwich

French onion or bowl of soup, sandwich choices includes shrimp, oyster, crawfish or roast beef po boy, croque monsieur or bronzed chicken club

Vegetables

collards, jambalaya, dirty rice, maque choux, barbant potatoes, red beans, salad vinagrette, creamed spinach, green beans, side of the day, small green salad, French fries, cabbage or egg salad

Fried Pickles

corn meal breaded, fried and served with ranch dressing

Oysters on the Half Shell

served with cocktail sauce

Oysters Rockefeller

baked with a rich topping of butter, Spinach, celery and onions

Creole Red Bean Cakes

with diced tasso, Creole sauce and Hollandaise

Oysters Bienville

baked oysters topped with a rich cream sauce featuring mushrooms and shrimp

Cajun Popcorn

deep fried crawfish tails with our homemade caper tartar sauce

Creole Egg Rolls

stuffed with an oriental vegetable medley and crawfish served with a Creole sesame dipping sauce

Grilled Andouille Sausage

with Creole mustard sauce

Harry Bissett's Sampler

three bienville and three rockefeller

Peel and Eat Shrimp

Louisiana Crab Cake

delicately seasoned lump blue crab, sauteed and served with corn relish

Grilled Veggie

portabella, onion, tomato, bell pepper and eggplant stacked on a Kaiser with Aioli

Croque Monsieur

classic French grilled ham and Swiss sandwich with parmesan cheese

Hamburger

choice ground chuck cooked to order

Fried Oyster, Shrimp or Crawfish Po Boy

fully dressed with remoulade and roasted red pepper tartar sauces

Cheeseburger

choice of Swiss, cheddar, or provolone

Wild Mushroom Burger

with sauteed wild mushrooms

Wild Mushroom Burger.

add provolone or gouda cheese

Chicken Cordon Blue

fried chicken breast, topped with tasso and Swiss cheese on a Kaiser roll with Creole mustard

Andouille Sausage Po Boy

served with Creole mustard sauce, and grilled onions and peppers

Roast Beef Po Boy

slow roasted eye of round with mushroom gravy served open-faced

Fish Sandwich

grilled, blackened, or bronzed fresh catch, served on a Kaiser with red bell pepper tartar

Vegetable Pasta

mixed vegetable and fettuccine tossed in an Alfredo sauce

Vegetable Plate

choice of any three sides listed below

Shrimp Creole

gulf shrimp simmered in a savory Creole tomato sauce served over rice

Chicken Rochambeau

fileted breast, sliced ham bearnaise sauce, and Marchand de Fin sauce

Crawfish Cakes

two perfectly seasoned croquettes with meuniere sauce

Shrimp and Grit Cakes

saucy saute of shrimp and andouille sausage served over baked grit cakes

Eggplant Pirogue

fried eggplant boat, filled with shrimp and crab and topped with crawfish etouffe

Crawfish Etouffee

a wonderfully rich Creole stew with crawfish tails served over white rice

Barbeque Shrimp

our spiciest dish, shrimp sauteed in a hot pepper sauce

HBNOC Meatloaf

mostly ground veal with pork and beef, a mushroom gravy and herb mashed potatoes

Blackened or Bronzed Fresh Catch

seasoned liberally and seared in a black iron skillet

HB's Bistro London Broil

marinated flank steak grilled and topped with blue cheese and Marchand de Fin

Veal Lafayette

paneed veal with a rich sauce of crawfish tails, dill, cream and dry sherry

Fresh Catch Thibodaux

broiled fresh filet smothered in crawfish etouffee

Cedar Plank Salmon

filet grilled and smoked on cedar with lemon, orange, and horseradish

Shrimp and Scallop Scampi

angel hair pasta tossed in a sherry lemon wine sauce with garlic, tomatoes and scallions

Shrimp and Tortellini Carbonara

with Cajun tasso, mushrooms, and scallions in an Alfredo sauce

Steak Frites

certified angus ribeye, pan seared in red wine and served with French fries

Fried Crawfish Salad

Cajun popcorn on a bed of lettuce served with our horseradish ranch dressing

Beef and Blue

grilled medallions and blue cheese served over lettuce

Grilled Duck Salad

sliced duck breast tossed with apples, our vinaigrette dressing and romaine

Cobb Salad

chicken, tomato, bleu cheese, avocado, bacon and eggs

Filet Mignon

Filet Mignon.

with bearnaise and Marchand de Vin sauce

Carpetbagger Steak

filet mignon topped with fried oysters and bearnaise sauce

Uptown Stuffed Filet

stuffed with blue cheese and served with a port wine sauce